Improvement in preserving meats



UNITED STATES PATENT Orricn.

GILBERT W. OLIVER, OF NEW YORK N. -Y., ASSIGNOR .TO B sia PARKER- ANDCOLIN W. YALE, or. SAME PLACE.

IMPROVEMENT IN PR-ESERVING MEATS.

' Specification forming part of Letters Patent No. 28,8l2,-dated Junei9, 1860.

To all whom it mag concern:

yet the animal heat remains, if practicable,

and cut it into pieces, after" the usual manner and size practiced innorthern latitudes or colder climates for packingand curing by salt, andimmediately immerse it in asaturated solution of chloride of sodium,(common salt,) of the kind generally used for curing meats, to which isadded sugar or )Vest India molasses, nitrate-of potassa, (saltpeter,)and saleratus (or the bicarbonate of soda) in such proper-- tions' as ishereinafter stated, (see Sec. 2,) heated and keptat atemperatureof 212Fahreuheit, and in which it isallowed to remain from three (3) to five(5) minutes, (depending upon the size of the pieceso immersed,) or sufvthe specific purpose of curing and preserving ficiently long for theheat to penetrate the meat and efiectnally coagulate the albumen of itstissues and fluids.

Sec. 2. It is then removed from the heated solution and loosely packedin strong, tight, suitable barrels, with a sufliciency of common salt(such as is generally used for similar purposes) alternating witheachlayer of meat. T e barrel is then'to be headed up and completelyfilled with the brine in which it (the meat) has been immersed, or,instead of it, a

saturated solution of the common salt at a temperature of 212Fahrenheit, to which is added, for every two' hundred pounds of themeat, three ('3) quarts of molasses (it may be varied a little, more orless) and from four (4).

to eight (8) ounces each of nitrate of potassa (saltpeter) and saleratusorthe bicarbonate of soda, and set aside to cool. In this condition themeat may remain until cured; or after three or four days it ma beremoved and more closely packed in ct er or the same barrels.

Sec. 3 The salt which is used in the-packing (see Sec. 2) should be alsoheated, so as not too rapidly to cool the meat or the brine with whichthe barrel is filled; and for convenience sake the solution in which themeat is first immersed (see Sec. 1) may contain a large excess of thesalt which may be used for this purpose. The quantity of salt used (seeSec. 2) need not, perhaps, exceed one-halt a .bushelsim pl y asufliciency-so that some excess will remain after the meat has absorbedwhat it naturally will. I

What I claim as my invention or discovery, and desire to secure byLetters Patent, is-

The application or employment of heat to meats, as corned provisions,(in such a way and to such an extent as will efl'ectually orsufficiently coagulate the albumen of the tissues and fluids,) incombination with the subsequent applicationof heated brine orpreservative fluid.

G. W. OLIVER.

Witnesses T. STUYVESANT, J OHN D. WRIGHT.

